1. Cut the bean curd skin into cubes about 6 cm wide, roll it up, and put it into a string with a toothpick.

2. Each string is about 4-5, and all the bean skins are strung in turn.

3. Wash the chicken rack, cut it into large pieces, cut the onion and ginger into large pieces, pour 800 ml of water into the pot, add the chicken rack, onion, ginger, star anise and fragrant leaves into cold water.

4. Pour in cooking wine and turn to a big fire. After the soup is boiled, remove impurities and floating powder on the surface and turn to medium heat.

Season with pepper and salt.

6. Add a spoonful of chicken essence, add dried tofu skewers and stew for about 20 minutes. Add spices such as coriander and Chili sauce when eating.